Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers with all the flavors of your favorite sub sandwich without the carbs and all the cheese, mushrooms, peppers and beef.

Philly Cheesesteak Stuffed Peppers are the healthier cousin to ALL the Philly Cheesesteak recipes floating around this blog. And there are a lot of them. Ten to be exact!

These Philly Cheesesteak Stuffed Peppers give you all the fun flavors of my favorite sandwich except for the bread (which I will be honest I LOVE).

Stuffed peppers are an easy way to lighten a dish without having to give up the cheese! (Psst, I also have Mexican Stuffed Peppers if you want more stuffed pepper recipes)

The meat in these Philly Cheesesteak Stuffed Peppers is cooked completely through, but if you were going to cook the bell peppers with raw meat inside I’d suggest adding 15 minutes to the cooking time.

What would you serve with these stuffed peppers?

How do you cook stuffed peppers?

In the Microwave: This trick will cut down on cooking time if you don’t have to cook rice in the peppers. Clean and cut them, then cover them with a wet paper towel on a plate and cook for 4-5 minutes while preparing the stuffing. You just cut your cooking time in half.

In the Oven: Depending on the filling, you’ll want to cook the peppers for at least 30 minutes. Keeping the bell peppers covered and including a bit of liquid in the filling or in the pan will help cook the bell peppers faster by creating steam.

Parboiling: If you have a pot of water going drop the bell peppers in it for 3-4 minutes to cook them halfway before stuffing them. This leeches vitamins so I don’t normally do this (but I did for an upcoming chicken parmesan stuffed peppers since I had pasta cooking for the recipe too).

On the Stovetop: The primary thing here is to keep liquid in the pot and to keep it covered to help steam the bell peppers. Depending on the filling you could even be done in 15-20 minutes with the direct heat of a stovetop.

In the Slow Cooker: Add all the ingredients as you would below, but I suggest cutting the tops off the peppers and stuffing from the top of the pepper. Cook on low for 4 hours.

Tools Used in the making of these Philly Cheesesteak Stuffed Peppers:Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

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You may need to drain depending on how much fat you have after browning. I don’t suggest using sirloin because it will dry out and become chewy due to the cook time the peppers need. Also in regards to adding potatoes, they might become too mushy. I’ve never tested it so I’m not sure if it would work out.